Can You Eat Rhubarb Raw? Easily Explained

There is a widespread belief that rhubarb should not be eaten raw. However, it is not entirely true, because raw rhubarb is basically edible. However, there are a few things to consider, we’ll tell you what you need to know.

Eating rhubarb raw: This is important to note

Rhubarb itself is not toxic, but it is high in oxalic acid, which can be a problem in large amounts or for people with certain medical conditions.

• Oxalic acid is a fruit acid and is not only found in rhubarb. It is not directly harmful, but combines in the body with sodium, magnesium, potassium and calcium, so that the minerals can be absorbed more poorly by the body or are even withdrawn from it.
• When oxalic acid combines with calcium, crystals form and there is a risk that they will deposit and cause kidney stones. They also impair the absorption of nutrients.
• In the case of iron deficiency or a tendency to kidney stones, but also if you suffer from rheumatism or gout, you should only eat small amounts of foods that contain a lot of oxalic acid or even avoid them altogether. Raw rhubarb is not recommended in these cases.
• Oxalic acid can also be harmful to teeth. Because when calcium and oxalic acid react with each other directly in the mouth, the crystals can be deposited on the teeth. There is a furry feeling and the tooth enamel is attacked.
• If you have that furry feeling on your teeth after eating rhubarb, wait about an hour before brushing to protect your enamel.

How to reduce the oxalic acid in raw rhubarb

So the problem with raw rhubarb can be the amount of oxalic acid it absorbs. A stalk or two of raw rhubarb is not a problem and will not harm healthy people. If you would like to eat raw rhubarb but still not take in too much oxalic acid, the following tips will help:

• If possible, choose ripe rhubarb, as it contains less oxalic acid than unripe ones. Red sticks therefore have less oxalic acid than green ones.
• The skins contain more oxalic acid than the flesh, so peeling the rhubarb before eating it raw can help reduce the oxalic acid levels.
• The earlier in the year the rhubarb is harvested, the less oxalic acid it contains. According to the farmer’s rule, St. John’s Day ends on June 24th when the rhubarb harvest ends. In the summer, when the rhubarb would have more oxalic acid, it is no longer harvested.
• Another trick is to combine the rhubarb with dairy products like cottage cheese or yoghurt. The oxalic acid then reacts with the calcium from these products and can easily be excreted again.
• While there is no problem eating the stalks raw in small amounts, you should avoid raw rhubarb leaves as they contain the most oxalic acid.
• Cooked rhubarb still contains the least oxalic acid, however, because the acid passes into the water. Make rhubarb jam or bake a sheet cake, so you’re safe.